Chucks O' Beef Chili

​Chili is a great go to meal when the weather is cold and you have a few people to feed.

1 lbs Stew Beef - Cut Into Bit Size Pieces
 1 Tbsp Vegetable Oil
2 Tbsp Dawn's Chili Spice Blend
1 c Diced Onion - about a half
1 Red Bell Pepper - Diced
1 Orange/Yellow Bell Pepper - Diced
1 Jalapeño Pepper - Finely Diced
3 Cloves Garlic - Crushed
1 Tbsp Tomato Paste
1/2 c Whiskey
3 c Beef Stock
1/2 tsp Ancho Chili Powder
1/2 tsp Chipotle Chili Powder
1/4 tsp Red Pepper Flake
1 tsp Dried Oregano
14.5 oz can Fire Roasted Diced Tomatoes
15 oz can Kidney Beans - Drained
 15 oz can Black Beans - Drained
Kosher Salt

In a large skillet heat the vegetable oil.  Coat the stew beef in 1 Tbsp of Dawn's Chili Spice Blend and a large pinch of salt and add to the skillet.  Brown the beef, stirring occasionally for about 5 - 8 minutes.  Add the onion, bell peppers, jalapeno pepper and garlic and cook for another 4 minutes.  Add the tomato paste, stir until it is combined.  After cooking for another 4 minutes, add the whiskey.  Stir the mixture to pick up all the brown bit off of the bottom of the skillet.  Let the whiskey cook out for about 5 - 8 minutes.  Turn off the heat.

Transfer the mixture from the skillet into your slow cooker.  Add the rest of the ingredients to the slow cooker.  Turn the cooker on low and let it cook for 8 - 9 hours.  About a half hour before serving give the chili a taste and add any additional salt if needed.  If the chili is a bit thin, you can thicken it up with a slurry of corn starch and water.

Serve with sour cream, cheese, corn chips, rice, whatever you feel like!

Serves 4- 6 people

DAWN'S CHILI SPICE MIX
2 Tbsp Chili Powder
1 tsp Paprika
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dry Thyme
1 tsp Dry Oregano
1 tsp Kosher Salt
1 tsp Ground Pepper

In a small bowl combine the above ingredients and stir to combine.  Transfer to an air tight container for storage.

This Spice Mix is great on anything.  Give it a try on chicken, pork or beef.